Fortified Wine

The tradition of fortifying wines with alcohol goes back centuries and was first used to preserve them for long journeys. Nowadays, of course, the need for preservation is not quite so pressing, but the fortification process adds a richness and depth of character (to the wine rather than the drinker) that has become the calling card for Port, Sherry and fortified styles around the world. Fortified wines tend to be spotted in drinks cabinets around the month of December, but we’re championing their cause as a year-round tipple, for their flavour, versatility with food and super value for money.

This Port was bottled unfiltered which means there are the right conditions for it to age. It is rich and dense with jammy black fruits and ripe tannins. Dried black plums and dates are backed up by a dry core and by fine acidity Wine Spectator 90 ptsRead More.

Top-notch Port from a family-owned estate with a history going back to 1816 when it was founded by a Portuguese prince who went on the become the first emperor of Brazil. Rich, smooth, and massively satisfying fortified wine Read More.

You could think of good Madeira as the antique furniture of the wine world. With the elements of time and heat instrumental in its production, this fabulously rich, sweet nectar takes on shades of wood - think oak and walnut. Read More.